With the hot weather upon us and summer already in full bloom, what sounds better for dinner than asparagus and white wine. Sound posh and expensive? It doesn’t have to be. I’ve got a recipe that will whet your palate no matter what the size of your pocket book. But you’d better hurry, Asparagus season started toward the end of April and only lasts for about two months!

1 bnch Asparagus, bias cut

1 pkg Trader Joe’s Tortellini (cheese filled, preferably)

2 Shallots (or half of a yellow or white onion), minced

4 Cloves Garlic, smashed and chopped

1 btl. White Wine (save 6 oz.)

4 T Butter

2 T Olive Oil

1 oz. Goat Cheese, crumbled

Salt and pepper to taste

This recipe is so versatile it can be made for anywhere between $7 and $40. I, of course, will give suggestions for both. To start, wash the asparagus and snap off the ends. Wherever they naturally break off is the point the stalk stops being tough and fibrous and becomes soft and tender. Next try your hand at a bias cut; this not only looks super fancy but, exposes more surface area for even cooking. While you are practicing your knife skills start boiling off your pasta. I have used Trader Joe’s Tortellini in this recipe, but feel free to get creative; maybe you could even try using fresh pasta as opposed to the typical dried varieties. After your mis en place is prepared, heat a 15” skillet or any other pot in the house you think will hold all of the ingredients, including the pasta. Add olive oil. If the pan starts to smoke, it’s too hot: remove from heat. You want the shallots (or onions) to ‘sweat’ but not to burn. Once you’ve added the onions and they have changed from white to clear you are ready to add the asparagus. I give it a couple swishes in the pan then throw in my garlic. Hit it with some salt and pepper to taste. Once the aroma of the garlic is released you are ready to deglaze the pan. That’s just a fancy term for dousing the pan with wine (my preference with this dish is either Two Buck Chuck’s Chardonnay or Kim Crawford Sauvignon Blanc). If you notice a sticky brownish residue starting to form on the bottom of your pan before the dousing, never fear! This is called fond and it is flavor. The 6 ounces of vino you have set aside should be consumed by the chef at any point throughout cooking to ensure the quality of the wine, and ultimately, the dish. Let the wine simmer down about half way, then add the butter. Once the butter has melted into the sauce it should be somewhat cloudy and creamy to the taste. If the dish needs any more salt and pepper, add it at this point. Toss in you tortellini and top with the crumbled goat cheese. For this I recommend Laura Chenel’s fresh version or Juniper Grove’s Buche. And Voila! Perfection on a plate.

If meat is the name of your game, try paring with grilled chicken breasts, roasted Cornish game hens, or king crab legs (the sauce is great for dipping).

Serves two to four.